INGREDIENTS
2
Garlic cloves
10 oz
Mushrooms, white
2 cups
Onions
3/4 cup
Peas, frozen
1/2 oz
Porcini mushrooms, dried
2 cups
Risotto with mushrooms and peas
2
Eggs, large
8 cups
Chicken broth, canned low-salt
1 1/2 cups
Arborio rice or short-grain white rice
1
Salt
1
Salt and freshly ground black pepper
2 tbsp
Olive oil
1
Vegetable oil
1 1/2 cups
Italian-style bread crumbs, dried
1/4 cup
Butter, unsalted
2 oz
Mozzarella
1 1/4 cups
Parmesan, grated
2/3 cup
White wine, dry